Posts Tagged ‘Mexican’

Americans eat more than 4.5 billion of these babies each year, although I shudder to think just how many of those come from Taco Bell.

I know, I slip sometimes myself. But those mass-produced tacos don’t hold a candle to one you make yourself with fresh ingredients spilling out all over.

So this year, skip a run to the border and make your own creative tacos at home with these recipes courtesy of Chef Aarón Sánchez and Ortega.

Enjoy a plate of spinach, caramelized onion and black bean tacos. Or maybe you fancy zesty fish tacos with cabbage and tangerine slaw? Whichever you choose, be sure to mix up a pitcher of homemade margaritas to wash them down.

Cut fish into 1 ½ inch chunks and toss with taco seasoning mix. Heat oil in a large skillet over medium heat and cook the fish until it’s opaque and the edges are slightly browned, about 2 to 3 minutes, turning once.

Fill taco shells with fish chunks and top with the slaw. Sprinkle on chopped cilantro and top with taco sauce.

In a large skillet, heat half (1½ tbsp) of the vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 to 12 minutes, until the onions are a rich brown. While the onions cook, heat the beans in a small saucepan.

Stir the taco seasoning mix and water into the onions, and cook for 1 to 2 minutes more to thicken. Spoon the onions into a serving bowl and set aside.

In the same skillet, increase the heat to medium-high and add the remaining oil. Cook the garlic in the hot oil for 10 seconds, just until it’s fragrant, then add the spinach leaves, a handful at a time, stirring and adding more as they wilt. Sprinkle with salt and diced green chiles and continue to cook until the spinach is tender, 3 to 4 more minutes.

To serve, mound beans, spinach and onion in taco shells or Fiesta Flats™ and top with crumbled feta and taco sauce.